Chicken and Pasta Balti is my go-to recipe when I’m craving something different from regular pasta dishes. I first tried this combo when I had leftover curry spices and pasta in my pantry. The small pasta shells catch the sauce perfectly, while the chicken stays juicy and tender. The mix of chickpeas, corn, and snow peas adds color and nutrients.
About the Recipe
This recipe puts a fun spin on both pasta and curry dishes. The pasta shells soak up the aromatic balti sauce, while the chicken and vegetables create a complete meal. It’s not too spicy but full of flavor, making it great for the whole family. The pomegranate seeds add a unique touch that makes this dish special.
Why You’ll Love This Recipe
You’ll love how quick and simple this recipe is to make. Everything cooks in one pan, so cleanup is a breeze. The combination of textures – from the tender chicken to the crisp snow peas – makes every bite interesting. It’s also very flexible – you can adjust the spice level to your taste. Plus, it’s a great way to use up leftover vegetables from your fridge.
Chicken and Pasta Balti
Cooking Tips
– Don’t overcook the pasta – keep it slightly firm as it will continue cooking in the sauce
– Cut the chicken into even-sized pieces for consistent cooking
– Toast the spices at the start to release their flavors
– If you can’t find curry leaves, use a bay leaf instead
– Keep stirring while cooking to prevent the pasta from sticking
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time is 30 minutes. Serve hot with a squeeze of lemon. Leftovers keep well in the fridge for up to 2 days – just reheat gently with a splash of water.
Similar Recipes
- Curry Noodle Stir-Fry
- Spicy Chicken Pasta
- One-Pot Indian Rice and Chicken
Nutrient Benefits
This dish offers a good balance of protein from chicken and chickpeas, carbs from pasta, and fiber from vegetables. The spices like ginger and garlic have anti-inflammatory properties. It’s also packed with vitamins from the fresh vegetables and herbs.
Chicken and Pasta Balti
Ingredients
- 3/4 cup Small Pasta Shells - cup
- 5 tbsp Corn Oil
- 4 Curry Leaves
- 4 Whole Dried Red Chillies
- 1 Onion (large, sliced)
- 1 tsp Garlic Pulp
- 1 tsp Chilli Powder
- 1 tsp Fresh Root Ginger (shredded)
- 1 tsp Pomegranate Seeds (crushed)
- 1 tsp Salt
- 2 Tomatoes (medium, chopped)
- 175 gms Chicken (skinned and boned and cubed)
- 1 1/2 cups Canned Chickpeas (drained)
- 1 cup Corn
- 50 gms Mangetouts (Snow Peas, diagonally sliced)
- 1 tbsp Fresh Coriander (chopped)
Instructions
- Cook the pasta in boiling water, following the directions on the pack. Add 1 tblsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
- Heat the remaining oil in a deep round frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
- Add the garlic, chilli powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
- Next add the cubed chicken, chickpeas, corn and mangetouts to the onion mixture. Cook over a medium heat for about 5 minutes, stirring constantly.
- Add the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
- Serve garnished with the fresh coriander.
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Frequently Asked Questions
Can I make this recipe vegetarian?
Yes. Replace the chicken with extra chickpeas or firm tofu. The cooking time will be shorter – just make sure the vegetables are tender.
How spicy is this dish?
The heat level is moderate. You can reduce the chili powder and dried chilies for a milder version, or add more for extra kick.
Can I use different pasta shapes?
Yes, any small pasta shape works well. Penne, fusilli, or bow ties are good options. Just adjust cooking time based on package instructions.
